Order Thanksgiving Dinner from The B.T.C.

Place your order by emailing us or calling 662-473-4323 or coming into the store and filling out a form!
Download the form here if that’s what you fancy.

Order cut-off
Turkeys, desserts & extras: Wednesday, November 15th.
Side Dishes: Monday, November 18th at 2pm
Yes – we will have extras, but if you want something for sure, get your order in before the cut off!


Pasture-raised, non-GMO, free-range, Standard Bronze and Standard White turkeys from Arkansas! Raised for discerning consumers by Grass Roos Coop.
The price is $4.99/pound and we have three sizes (small, medium, and large).
Turkeys will be in-store and not frozen by Monday, November 20.

Made from scratch side dishes at The B.T.C.

Old School Side Dishes

Green bean casserole: green beans in béchamel cheese sauce topped with traditional crispy onions. $9.99/small • $19.99/large

Sweet potato casserole: We roast Mr. Mike’s Water Valley-grown sweet potatoes and top with marshmallow, coconut crumble, and toasted pecans.
$9.99/small • $19.99/large

Cornbread dressing: old-fashioned Southern staple.
$8.99/small • $18.99/large

Broccoli, rice & three-cheese casserole: a traditional favorite
$12.99/small • $22/large

Yellow squash casserole: it wouldn’t be Thanksgiving without it. Dixie uses Water-Valley-grown squash and makes them into something even squash-haters love. Best seller on our plate lunches.
$9.99/small • $19.99/large

English Pea & Artichoke Gratin: A customer favorite
$10.99/small • $20.99/large

New School Side Dishes

Sweet corn pudding: a savory version of this old-school classic
$12.99/small • $22/large

Yankee Stuffing: Traditional Bread stuffing with fresh sage, sausage, fennel, walnuts, apples, and dried cherries.
$12.99/small • $22/large

Collard Green & Kale gratin: Fresh collards and kale in a pepperjack cheese sauce with prosciutto
$12.99/small • $22/large

Brussels Sprouts Casserole: Fresh brussels sprouts with sherry and bacon in a creamy parmesean sauce, topped with crispy breadcrumbs
$12.99/small • $22/large

Roasted Parsnip & Turnip Gratin: Fresh roasted turnips and parsnips in a creamy béchamel sauce with hints of nutmeg and leeks.
$12.99/small • $22/large


Cranberry sauce: with whole cranberries

Giblet gravy: traditional homemade gravy.

Desserts & Assortments

Order by Wednesday, November 15


The B.T.C. is proud to announce our new holiday partnership with Oxford’s favorite local bakery, the Cakery! Baked from scratch and in-store at the B.T.C. in time for your Thanksgiving feast!
Pies: Pumpkin, Pecan, Caramel-Apple Lattice-Top, Mississippi Mudd

Mile-High Chocolate Pie: eight slices of chocolate custard topped with chocolate curls and whipped cream

Coconut Creme Meringue Pie: coconut custard topped with meringue. Eight slices.

Cookies & Cream Pie: chocolate cookies in a white chocolate mousse. Eight slices.

Caramel Fudge Cheesecake: pure creamy cheesecake with a fudge bottom and caramel drizzled on top. 12 slices and a staff favorite.

Layer Cakes

Made from scratch by New Albany’s legendary Westside BBQ.

Four-layer: caramel or red velvet

Three-layer: pineapple, strawberry, chocolate, banana, or carrot


By the dozen, mix-and-match: Royale, Heath Bar, Chocolate Chip, Peanut Butter.
$6/half-dozen; $12/dozen


By the dozen: Lemon cranberry, Buttermilk Blueberry, Apple Cinnamon, Dutch Double Chocolate Chunk
$10/half-dozen; $18/dozen

Ready to order? You’ve got options.